Plat
Faux Chickpea "Tuna" Salad
20 minPour 4Nutri-Score B€
B
20 min
20 minFaux Chickpea "Tuna" Salad
ce qu’il vous faut
Ingrédients
chickpeas (drained and rinsed (2 cans))Épicerie480 g
celery (finely chopped, leaves reserved)Fruits et légumes3 morceaux
shallot (minced)Fruits et légumes1 morceau- olives (pitted and crushed)Épicerie60 g
- capers (drained)Épicerie20 g
- fresh dill (roughly torn)Fruits et légumes10 g
lemon (zested and juiced)Fruits et légumes1 morceau- avocado oil mayonnaiseÉpicerie60 ml
Dijon mustardÉpicerie5 ml
saltÉpices2 g- lettuce (leaves, for cups)Fruits et légumes8 morceaux
- seeded crackers (crushed, for topping)Boulangerie40 g
par portion
Nutrition
179kcal
- Glucides
- 20 g
- Protéines
- 6 g
- Lipides
- 9 g
ce que vous utiliserez
Ustensiles
Passoire
Saladier
Presse-purée
Râpe
pas à pas
Préparation
- Étape 1
Drain and rinse the chickpeas
- Drain the chickpeas and rinse them quickly until the water runs clear.
- Étape 2
Prepare the vegetables
- Finely chop the celery stalks, keeping the leaves for serving.
- Mince the shallot.
- Étape 3
Crush the chickpeas
- Gently mash the chickpeas with a masher, leaving texture — do not turn them into a paste.
- Étape 4
Add the vegetables
- Add the chopped celery and minced shallot to the crushed chickpeas and toss together.
- Étape 5
Prepare the olives and herbs
- Smash the olives with the back of a knife to remove the pits, leaving rustic crushed pieces.
- Roughly tear the dill and add it with the capers and olives to the bowl.
- Étape 6
Make the creamy dressing
- Zest the lemon over the salad, then squeeze in its juice.
- Add the mayonnaise, Dijon mustard and a pinch of salt, keeping in mind the capers and olives are already salty.
- Étape 7
Mix and taste
- Mix everything well to bring all the flavors together.
- Taste and adjust the seasoning.
- Étape 8
Serve
- Spoon the salad into lettuce cups.
- Top with celery leaves and crushed seeded crackers, or serve as a dip.